A beautifully plated, rustic loaf of chocolate whole wheat bread, with a deeply golden, oat-crusted top, placed on a minimalist white ceramic plate on marble countertops. A thick slice cut from the loaf reveals the airy, brown crumb with rich dark chocolate chunks scattered throughout. Bathed in natural morning light from the east window, creating soft shadows, with subtle wood accents and fresh herbs artfully blurred in the background, exuding warm tones and a clean, tidy presentation. No hands.

Chocolate Whole Wheat Bread: Rustic Loaf with a Sweet Swirl

ByMaya
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A close-up, slightly elevated shot of the full, golden-brown chocolate whole wheat bread loaf, generously topped with toasted oats, resting on the same wooden cutting board on marble countertops. The natural morning light highlights the crust's texture, casting soft shadows. The scene is clean and tidy, with warm tones, and fresh herbs are subtly visible in the background. No hands.

Chocolate Whole Wheat Bread

Chocolate Whole Wheat Bread is a revelation in home baking, a masterpiece that artfully marries the wholesome goodness of whole grains with the irresistible allure of rich, decadent chocolate. It’s the kind of treat that transforms your kitchen into a haven of warmth and fills the air with an anticipation of pure joy, proving that healthy can be utterly delicious.

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In my kitchen, this specific Chocolate Whole Wheat Bread with Spelt and Maple Raspberry Swirl has become a cherished weekend ritual, a fragrant hug in edible form that our family simply adores. It’s the hidden maple raspberry swirl, a burst of bright, fruity sweetness, that elevates it from a simple loaf to something truly extraordinary. If you enjoy experimenting with whole grains and fruit in your baking, much like the delightful exploration found in my Strawberry Whole Wheat Bread, then this chocolate version is an absolute must-try.

This bread is truly one of my kitchen’s greatest adventures, offering a beautiful balance of textures and flavors with the added nutty depth of spelt. For those eager to delve further into the magic of this particular combination or seeking another delicious perspective, I encourage you to explore more about this incredible chocolate whole wheat bread with spelt and raspberry to inspire your next baking journey.

Chocolate Whole Wheat Bread: Rustic Loaf with a Sweet Swirl
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Chocolate Whole Wheat Bread: Rustic Loaf with a Sweet Swirl

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A wholesome and incredibly delicious chocolate whole wheat bread, enriched with spelt flour, and featuring a delightful maple raspberry swirl for a touch of sweetness and fruitiness.

Ingredients

  • 1 cup warm water (105-115°F)

  • 1 teaspoon granulated sugar

  • 2 ¼ teaspoons active dry yeast (1 standard packet)

  • 1 ½ cups whole wheat flour

  • 1 cup spelt flour

  • ½ cup all-purpose flour

  • 1 teaspoon salt

  • 2 tablespoons unsalted butter, softened

  • 1 cup dark chocolate chunks or chips

  • ½ cup fresh or frozen raspberries

  • ¼ cup maple syrup

  • 1 teaspoon cornstarch

  • 1 tablespoon milk (for brushing, optional)

  • 2 tablespoons rolled oats or mixed seeds (for topping, optional)

Directions

  • In a large mixing bowl, combine warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
  • In a separate bowl, whisk together the whole wheat flour, spelt flour, all-purpose flour, and salt until well combined.
  • Add the softened butter to the yeast mixture. Gradually add the dry flour mixture to the wet ingredients, mixing with a wooden spoon or dough hook until a shaggy, cohesive dough forms.
  • Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing).
  • Lightly oil a clean bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  • While the dough is rising, prepare the maple raspberry swirl: In a small saucepan, combine raspberries, maple syrup, and cornstarch. Cook over medium heat, mashing the raspberries, until the mixture thickens to a jam-like consistency. Remove from heat and let it cool completely.
  • Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and flatten it into a large rectangle (about 12×18 inches).
  • Scatter the dark chocolate chunks evenly over two-thirds of the dough, leaving one long edge plain. Fold the plain third of the dough over the middle third, then fold the remaining chocolate-covered third over that. Gently knead a few times to distribute the chocolate further.
  • Roll the chocolate-infused dough back into a large rectangle (about 10×16 inches). Spread the completely cooled maple raspberry swirl evenly over the surface of the dough, leaving a small border around the edges.
  • Starting from one long edge, tightly roll the dough into a log. Pinch the seam closed firmly and tuck the ends under to seal the loaf.
  • Place the shaped loaf into a lightly greased 9×5 inch loaf pan or onto a baking sheet. Cover lightly with plastic wrap or a towel and let it rise again for 30-45 minutes, or until visibly puffy.
  • Preheat your oven to 375°F (190°C). If desired, brush the top of the risen loaf with milk and sprinkle with rolled oats or mixed seeds.
  • Bake for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. If the top browns too quickly, tent loosely with foil.
  • Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving. Enjoy!

Notes

    • The Perfect Crumb: Whole wheat flour can sometimes lead to a denser loaf. Using a combination of whole wheat, spelt, and a touch of all-purpose flour, along with thorough kneading, helps develop the gluten needed for a beautiful, airy crumb. Don’t skimp on kneading time!
    • Swirl Smart: Ensure your maple raspberry swirl is completely chilled before you spread it onto the dough. A warm swirl can make your dough sticky and challenging to handle, and could even impact your yeast’s activity. Patience is key for that perfect ribbon!
    • Chocolate Choices: For the most delightful melt-in-your-mouth experience, opt for high-quality dark chocolate chunks or a chopped dark chocolate bar over standard chocolate chips. Chunks tend to melt more beautifully and create wonderful pockets of rich flavor throughout your bread.

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